Different ways, different enjoyment -- sweet and sour tenderloin

Different ways, different enjoyment -- sweet and sour tenderloin

Introduction:

Production steps:

Step 1: Ingredients: loin meat 360 grams 7 quail eggs corn starch 1 teaspoon garlic 1 slice seasoning: 1.5 bowl of blended oil rice vinegar appropriate amount of salt appropriate amount of chicken essence appropriate amount of sugar appropriate amount of Heinz tomato sauce 3 tablespoons of pepper appropriate amount

Step 2: wash the tenderloin and cut into strips. Pour the quail eggs into the bowl and set aside.

Step 3: pour the tenderloin into a bowl, pour in the starch and stir well.

Step 4: pour in the white pepper and stir again.

Step 5: heat the pan and pour in the blended oil. When the oil temperature reaches 60%, fry the tenderloin and pour it into the kitchen tissue to absorb the excess oil.

Step 6: take another pot, when it's hot, pour in blending oil, saute garlic, and pour in a little water.

Step 7: add salt, chicken essence and sugar.

Step 8: pour in white rice vinegar.

Step 9: pour in the ketchup.

Step 10: add the starch and boil the soup until thick.

Step 11: pour in the tenderloin, stir well and serve.

Materials required:

Loin: 360g

Quail eggs: 7

Corn starch: 1 teaspoon

Garlic: 1 clove

Blend oil: 1.5 bowl

White rice vinegar: right amount

Salt: moderate

White pepper: right amount

Chicken essence: appropriate amount

Sugar: right amount

Heinz ketchup: 3 tbsp

Note: * no quail eggs can be replaced by eggs, white pepper is to remove the fishy smell. *Deep fried tenderloin should be put in one by one. You can't pour it down at once, otherwise it will be caked.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour